Monday, July 9, 2012

This is what happens when you have two food wishes in your
head at the same time. I’ve wanted to do a schnitzel video für immer, but
thanks to another recent food wish, I was also craving biscuits with cream
gravy. So, I sort of did both, and it worked out well. Very well.

The crispy pork cutlet part of the presentation is very
simple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hit
the gym to burn off this less than light, but extremely satisfying meal.

I’ve never been a big fan of the 3-pan breading system. Once you dredge meat in the prescribed dish of seasoned flour, you have
to toss the rest. The whole idea is to simply coat the meat with flour, so why
not just sprinkle on already seasoned meat? We use much less flour that way,
and with zero waste.

From there, we’re not dipping these in a bowl of beaten
eggs. Why do that, when we can just dump one egg on to the same plate and toss
to coat. Faster, easier, and one egg is plenty for four cutlets.

As far as the cream gravy goes, the jalapenos and green
onion probably seem logical, but some may raise an eyebrow over
the diced dill pickle. I’m not sure exactly why I added them, but I
just had one of those feelings. Pickles and pork, dill and cream sauce, it felt
right, and it tasted even righter.

By the way, you can substitute veal, beef, turkey or chicken for
the pork without missing a beat. Anyway, I hope you give this easy pork cutlet, delicious cream gravy, and/or new breading system a try soon. Enjoy!

46 comments:

So the silverskin thing, I knew; the hot roux / cold milk thing, yeah; cayenne, obvs. If only you had a tappa tappa or the FSS... the point? CJ does it all the way every day, thanks for the education. That is all.

Chef John, this looks great! I will be making it sometime soon. Also, I just wanted to thank you for Food Wishes. My fiance and I have been fans of your blog for a long time. You taught us, mostly me (he was already pretty good), how to cook. Mealtime at our house has become something we look forward to, we can't thank you enough!

Made this today, and it was a hit. Just recently found your blog thanks to 1 daughter and have tried quite a few recipes. The other daughter wants me to stop making such delicious food! :)Thanks for sharing. Your passion for fun and good cooking is really contagious.

This was an awesome recipe...I ran out of Panko so added regular bread crumbs and also shredded and grated parmesan (gave it such a nice flavor)...followed everything else exactly as presented (used 4 tablespoons butter, 2 tablspooons flour and 2 cups cold milk so not exactly everything) and this was another delicious meal I prepared from Chef John! I'm a major fan! Find myself saying "ENNNNJOOOYY" at the most random times! :^)

Found your site while looking for pork cutlet recipes. Tried this and loved it. Wife and I had not had these for years. Now, we will make them frequently. Will use your method of breading on a lot of other recipes as well.

I just tried the recipe, outstanding dinner tonight... and thank goodness, I read the comments and made the roasted sweet potatoes to go with it. As a fellow 3 dish breading station hater... I love the dusting method. I am hooked plus I finally have a use for that oversized blue plate in my cupboard. Thanks Chef!

We made this recipe again for New Years Day with those slow-cooked green beans and everything was as bodacious as can be. While cleaning up this morning I took a taste of the leftover gravy and it called out to me, saying it wanted to be made into chicken enchiladas. More later.

Hey chef, thank you for all these videos. They have really increased my coming skills and they are much appreciated. So I was not aware of the differences and bought pork loin instead of tenderloin. Will loin work as a substitute in this recipe?